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Such a delicious treat as Ukrainian borscht with garlic, donuts and lard is popular all over the world. However, not every housewife is able to cook it perfectly. Indeed, in order to get a really rich first, you need to own some culinary tricks. For example, did you know that added butter oil in borscht makes it softer, with a pleasant creamy aftertaste?
To some, this decision may seem strange, but it is fully justified. If you want to achieve balanced taste all the ingredients, to make borsch even more fragrant and tastier, take the oil out of the refrigerator faster. And about how much this product is needed and at what stage to add it, will tell Edition “With Taste”.
Why add butter to borsch: the subtleties of cooking
There is no single correct instruction for cooking borscht, because every family cooks it in its own way. For some housewives, the ideal recipe for borscht was developed for months, for others – for years. Today we will talk about what makes borscht tastier, richer and more aromatic.
As mentioned above, butter with a fat content of at least 82% comes to our aid in this matter. This product significantly improves any first, so feel free to take this advice into account.
For a standard 3–4 liter saucepan, 70 g of oil will be enough. If you take lean meat for cooking borscht, then a piece of 80-90 grams will not be superfluous. Butter will add fat content to the borscht and, as it were, “marry” all the ingredients with each other.
At the same time, there is 2 ways to add cream product in borscht. The first is to add it a few minutes before it’s done. The second method implies that a smaller portion of the portion must be added to the frying, and the rest – a minute before turning off the fire. Thanks to the oil, borscht also becomes thicker. To do this, it must first be melted in a frying pan and mixed with a tablespoon of flour.
Often we are used to adding butter to sauces in order to even out the taste and thicken the consistency. In this case (in borscht), the oil evens out the taste, adding to it tenderness and such a pleasant feeling that the dish is just about taken out of the oven. With such an elementary trick, you will definitely surprise your household, as the unique taste of truly homemade borscht is guaranteed to you!
By the way, if you have any difficulties with the sequence of throwing ingredients into borscht, we advise you to read the following article.
Two types of beets: another secret to the perfect borscht
In addition to butter, it is better to put not one, but two varieties of beets in Ukrainian borscht. Grate one beet on a coarse grater or cut into small strips, then lightly fry it over low heat. By the way, to preserve the color, it is better to add a little vinegar to the beetroot blank. Grind the second beet in a blender, squeezing out the liquid. Add the pulp to the beetroot frying, and pour the juice into the borscht at the very end (5 minutes before readiness). So the finished dish will turn out to be a bright saturated color, and the taste will improve significantly.
It may seem to inexperienced cooks that such additives are superfluous in rich borscht. But, believe me, such simple actions create simply incredible effect. Write in the comments how you cook borscht and how do you feel about experiments? And here, how to choose the right beets for borschtcan be read here.
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Contents
Do I need to add butter to borsch
Such a delicious treat as Ukrainian borscht with garlic, donuts and lard is popular all over the world. However, not every housewife is able to cook it perfectly. Indeed, in order to get a really rich first, you need to own some culinary tricks. For example, did you know that added butter oil in borscht makes it softer, with a pleasant creamy aftertaste?
To some, this decision may seem strange, but it is fully justified. If you want to achieve balanced taste all the ingredients, to make borsch even more fragrant and tastier, take the oil out of the refrigerator faster. And about how much this product is needed and at what stage to add it, will tell Edition “With Taste”.
Why add butter to borsch: the subtleties of cooking
There is no single correct instruction for cooking borscht, because every family cooks it in its own way. For some housewives, the ideal recipe for borscht was developed for months, for others – for years. Today we will talk about what makes borscht tastier, richer and more aromatic.
As mentioned above, butter with a fat content of at least 82% comes to our aid in this matter. This product significantly improves any first, so feel free to take this advice into account.
For a standard 3–4 liter saucepan, 70 g of oil will be enough. If you take lean meat for cooking borscht, then a piece of 80-90 grams will not be superfluous. Butter will add fat content to the borscht and, as it were, “marry” all the ingredients with each other.
At the same time, there is 2 ways to add cream product in borscht. The first is to add it a few minutes before it’s done. The second method implies that a smaller portion of the portion must be added to the frying, and the rest – a minute before turning off the fire. Thanks to the oil, borscht also becomes thicker. To do this, it must first be melted in a frying pan and mixed with a tablespoon of flour.
Often we are used to adding butter to sauces in order to even out the taste and thicken the consistency. In this case (in borscht), the oil evens out the taste, adding to it tenderness and such a pleasant feeling that the dish is just about taken out of the oven. With such an elementary trick, you will definitely surprise your household, as the unique taste of truly homemade borscht is guaranteed to you!
By the way, if you have any difficulties with the sequence of throwing ingredients into borscht, we advise you to read the following article.
Two types of beets: another secret to the perfect borscht
In addition to butter, it is better to put not one, but two varieties of beets in Ukrainian borscht. Grate one beet on a coarse grater or cut into small strips, then lightly fry it over low heat. By the way, to preserve the color, it is better to add a little vinegar to the beetroot blank. Grind the second beet in a blender, squeezing out the liquid. Add the pulp to the beetroot frying, and pour the juice into the borscht at the very end (5 minutes before readiness). So the finished dish will turn out to be a bright saturated color, and the taste will improve significantly.
It may seem to inexperienced cooks that such additives are superfluous in rich borscht. But, believe me, such simple actions create simply incredible effect. Write in the comments how you cook borscht and how do you feel about experiments? And here, how to choose the right beets for borschtcan be read here.